Tiramisu — The Sweetest Ending to Our Annual Birthday Table

Brayden is two hundred and thirteen weeks old. Eden is one year and nineteen weeks. The tiramisu is a small classic Italian-American dessert.

Tiramisu is layered — espresso-soaked ladyfingers, mascarpone-and-egg-yolk-and-sugar cream, dusted with cocoa powder.

Sunday I made a small batch.

Brayden has been the small enthusiastic-helper at the kitchen-counter on Sunday afternoons. He hands me ingredients. He stirs the small mixing bowl. He watches the small kitchen-process with the small intent-attention of the small kid-who-might-become-a-cook-someday. The small hereditary-pattern is in the small early-signs.

Eden has been the small attentive-baby-toddler. She watches her big-brother. She mimics the small ages-three-up-to-his behavior. The small younger-sibling shape is appearing in the small everyday-rhythm.

The catering-cookbook companion (the Pantry Rules companion) has continued to sell at its small steady pace. The two-cookbook online-store has become the small reliable-revenue-stream. The small third-cookbook is in the small mental-outline-stage but is not in active drafting.

Cody’s pop-up has continued to evolve. The small Tuesday-double-and-occasional-Wednesday rotation is now the small standard rhythm. The small annual revenue has crossed $100,000. Cody has been thinking about a small private-dining-room booking expansion using the small new expanded-space.

Tiramisu

Prep Time: 30 minutes | Cook Time: 0 minutes | Total Time: 4 hours 30 minutes (includes chilling) | Servings: 10

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 cup (8 oz) mascarpone cheese, room temperature
• 1 1/2 cups heavy whipping cream, cold
• 1 teaspoon pure vanilla extract
• 1 1/2 cups strong brewed espresso or very strong coffee, cooled
• 3 tablespoons dark rum or coffee liqueur (optional)
• 2 packages (7 oz each) ladyfinger cookies (savoiardi)
• 2 tablespoons unsweetened cocoa powder, for dusting
• Dark chocolate shavings, for garnish (optional)

Instructions

1. Whip the egg yolks and sugar. In a large bowl, beat egg yolks and granulated sugar together with a hand mixer on medium-high speed for 3–4 minutes, until the mixture is pale, thick, and ribbony.
2. Add the mascarpone. Add the mascarpone and vanilla extract to the egg yolk mixture and beat on medium speed until fully combined and smooth, about 1–2 minutes. Set aside.
3. Whip the cream. In a separate cold bowl, beat the heavy whipping cream on high speed until stiff peaks form, about 3–4 minutes. Be careful not to overwhip.
4. Fold the cream into the mascarpone mixture. Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in two additions, keeping as much volume as possible. The filling should be light and airy.
5. Prepare the espresso soak. Combine the cooled espresso and rum or liqueur (if using) in a shallow bowl wide enough to dip the ladyfingers.
6. Dip the ladyfingers. Working one at a time, quickly dip each ladyfinger into the espresso mixture for about 1–2 seconds per side — do not soak them or they will become soggy. Arrange in a single layer in the bottom of a 9x13-inch baking dish.
7. Layer the filling. Spread half of the mascarpone filling evenly over the first layer of dipped ladyfingers using an offset spatula.
8. Repeat the layers. Dip the remaining ladyfingers and arrange them in a second layer over the filling. Spread the remaining mascarpone filling evenly over the top.
9. Chill. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The tiramisu firms up and the flavors meld beautifully with a longer chill.
10. Dust and serve. Just before serving, use a fine mesh sieve to dust the top generously with cocoa powder. Garnish with chocolate shavings if desired. Slice and serve cold.

Nutrition (per serving)

Calories: 390 | Protein: 7g | Fat: 24g | Carbs: 36g | Fiber: 1g | Sodium: 95mg